Best Cabbage Recipes

Cabbage is a incredibly healthy vegetable you’ll find at nearly every market. When fermented, cabbage transforms into sauerkraut-a probiotic powerhouse rich in vitamins B12, C, K, and minerals which supports gut health, immunity, and may even aid detox and stress relief.

The highest amounts of vitamins and minerals are found in raw cabbage, so it shouldn’t be cooked for too long or pressed. Especially avoid putting green leaves in the fridge without wrapping them, as they lose valuable nutrients.

The latest medical research shows that regularly consuming young cabbage significantly reduces the risk of various diseases because it’s extremely rich in vitamin C. It’s proven that fresh cabbage juice successfully heals stomach and duodenal ulcers, improves digestion, helps with coughs and bronchitis, regulates metabolism, and accelerates wound healing.

Cabbage contains substances that lower the percentage of harmful fats, making it an important ally in fighting cardiovascular disease and obesity.

It’s also rich in vitamins B1, B2, and B6, which boost the body’s energy levels, and thanks to vitamin K, it’s an excellent food for the brain.

Cabbage Rolls in Spiced Sauce

For 12 cabbage rolls you’ll need:

• 12 young cabbage leaves
• 10.5 oz ground beef
• 1 carrot
• 3 tablespoons rice
• 1 onion
• 2 cloves garlic
• 1 teaspoon sweet paprika
• 2 tablespoons oil
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon nutmeg

For the sauce:

• 1/2 cup sour cream
• 2 tablespoons oil
• 1 cup beef broth
• 1 onion
• 1 clove garlic
• 1 teaspoon sweet paprika
• 2 teaspoons flour

Instructions:

1. Blanch the cabbage leaves in boiling salted water for 3-4 minutes until soft enough to roll. Drain and set aside.
2. Sauté the finely chopped onion and garlic in oil until translucent. Add the grated carrot and stir-fry briefly.
3. In a bowl, combine ground beef, rice, the sautéed vegetables, and spices (paprika, black pepper, nutmeg).
4. Place a portion of filling on each cabbage leaf, roll tightly, and secure with toothpicks if necessary.
5. Preheat the oven to 400°F.
6. For the sauce, sauté chopped onion and garlic in oil. Sprinkle with flour and paprika, then gradually stir in the broth. Add sour cream and mix well.
7. Arrange the cabbage rolls in a baking dish, pour the sauce over them, cover with foil, and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until golden. Serve warm.

Minestrone with Young Cabbage

You will need:

• Half a head of young cabbage
• 1 pound fresh vegetables (carrots, potatoes, celery, onions)
• 1 ounce smoked bacon
• 3.5 ounces pasta for soup
• 2 tablespoons olive oil
• 1/2 cup tomato juice
• 1 teaspoon dried herbs
• A pinch of ground nutmeg
• 1/2 teaspoon black pepper
• 1 tablespoon grated Parmesan cheese

Instructions:

1. In a large pot, heat olive oil and briefly fry the bacon.
2. Add the tomato juice and cook for about 5 minutes, then pour in 6 1/2 cups of water.
3. Clean and dice the carrots, potatoes, and onions into small cubes. Shred the cabbage into thin strips and add it all to the soup.
4. When the soup comes to a boil, reduce the heat and cook for 15 minutes.
5. Add the nutmeg and black pepper, along with the pasta and dried herbs. Season to taste and cook for another 10 minutes.
6. Finish with grated Parmesan cheese. Serve warm.

Pasta with Vegetables

Serves 4

Ingredients:

1 pound shiitake or shimeji mushrooms

1 small head of young cabbage

2 cups sliced button mushrooms

1 cup sliced shiitake mushrooms

1 medium yellow onion

2 tablespoons grated celery

2 tablespoons oil (vegetable or sesame oil preferred)

1/4 cup white wine

1/4 cup soy sauce

1 teaspoon brown sugar

8 ounces pasta (spaghetti or noodles)

Instructions:

Cook the pasta in salted water according to package instructions. Drain and set aside.

In a wok or large nonstick skillet, heat the oil over high heat.

Add finely chopped onion and grated celery, and sauté for a few seconds.

Add the sliced mushrooms (both button and shiitake). Season with black pepper.

Stir-fry everything on high heat for about 5 minutes, stirring constantly.

Add soy sauce, white wine, and brown sugar. Stir and cook for another 2 minutes.

Add the cooked pasta and finely shredded cabbage.

Mix everything well and serve immediately.